River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1887-05-12

high feeding, and when a strong grain
ration must be suspected as a possible
source of disease? If high feeding in
duces temporarily feverish condition.
or any digestive disturbance, this will
undoubtedly influence in some degree
the quality of the milk. Noxious and
etfete matters may thus find escape
from the inilamed organs of the COW
into the milk reservoirs and thus con-
taminate in still another way this life
supporting fluid. There may be some
occasion for all this warning. and vet
we feel inclined to take our chances
and keep on drinking milk even when
no opportunity is offered to have a
| chemical analysis made of each sep
arate draught. II NAV be a deadly
drink, but after all it is safer than
some whisky.
ARITHMETIC OF CORN PLANTING.
A. G. Gliddon. of Michigan, gives in
the New York Tribune his plan of lay
ing out his corn rows so that they divided
an acre into fractionr that made calcu-
latiOn easy. In the level farms of the
West, and especsilly those which still
have the rectangular boundaries fixed
by Government surveys, beng regular
| parts of quarter sections with the ideal
field forty rods by eighty, the plan is
very neat and handy. We quote.
Now 3 feet eight inches apart for the
rows gives exactly Is rows to the acre
across the ideal field from side to side.
and 9 rows to the acre the long way of
the field. In the decentralization of
the crop, the modern two-horse cultiva-
| tors will work to the centre of the row.
while ut feet, or wider, there viii al
ways be a strip in the centre that the
cultivator teeth will not disturb. If the
| corn be cut up ut q hills square each
acre will have just 40 shocks by husk-
ing shocks in different parts of the
field the product will be one-tenth the
yield of an acre. Thus accuracy can
be determined, which to the thinking
| farmer is worth something The value
of this distance is perceived after the
crop is gathered in, and when the field
is to be plowed again. Every plowman
| knows how difficult it is to turn corn
stubble under well, unless the last fur
row before turning the hill covers up
close to the outside of it. Rows four
feet apart require three sixteen-inch
burrows to compass the space. This is
too wide for ordinary plows; four inches
less space permits the three burrows to
turn the soil completely. The above
practice on my own farm for several
years is so satisfactory that | know it
will be adopted by others after years
trial. The distance named gives SIS
hills to the acre more than nj four feet.
and rquires less seed to the hill.
WHY AND now CREAM RISES.
The secret ofraising cream consists
in suddenly coolingthe milk. In round
numbers milk is 81 per cent water. 4
per cent sugarand the same quantity of
butter fats. The fat is the part which
we wish to separate from the milk
Milk is little heavier than water, pro-
badly on account of the sugar it contains
1t also heats and cools much slower
than water, hence it is what our scienti-
! iic friends call a bad conductor.
If milk, which is composed so largely
of water, heats and cools more slowly
than water, it can only be accounted
for by the fact that the IL per cent
which contains the butter fat holds heat
or keeps from cooling longer than the
81 per cent of water. To prove that
water is better conductor of heat than
milk, put one hand into a pail of water
at a temperature of 80 : and hold the
other in a pail of milk of the same tenn
perature. You will find that the hand
in the water will feel the sensation of
cold before the one in the milk.
Take acan ofmilk 81 inches in diane
ter, and 20 inches deep. place this in a
vessel Of water of the depth, which con-
tains rs much water as the other does of
milk, the temperature of the milk being
| 9SS and of the water As . In a short
time the thermometer will show us that
the milk and the water are the same
temperature, or 73 ., the water having
taken part of the heat from the milk.
thereby increasing its own temperature
and decreasing that Of the milk.
If Il can of milk were placed in =
large quantity of water as in well,
there would be so much more water
than milk that the milk would be re-
duced to the temperature of the water.
1t would be found that the temperature
of the milk had not only been decreas-
ed, but that the cream had arisen to
the surface, if the milk had been left
long enough in the water. Why?
Water on cooling shrinks and becomes
denser; that Is, weighs more, cubic
foot for foot. Now, when the milk is
placed in the cold water it is gradual
| ly cooled. but il does not cool evenly
The 81 per cent of water cOols more
rapidly than the other l3 per cent of
fats. ETC., and consequently shrinks and
becomes heavier. If we put two
liquids in vessel together the
heavier one will sink to the bottom and
the lighter one rise to the top; just so
the watery part of the milk settles to
the bottom of tire can and the lighter
part, which does not COO so rapidly
as the water and therefore shrinks.
slower, rises to the top.
There is one point which must not
be overlooked in the above reasoning.
We have said that cooling milk causes
it to shrink and become heavier, but
the temperature must never be below
SO Q. Water shrinks as il cools to
80 ? j., and then begins to expand if
cooled further. Cooling below 397 is,
therefore, detrimental Farm
er.
RING WASTE.
A writer upon sheep husbandry com
Mains that the thrift ,rnrl-s unfairlr. h.